ANZAC Biscuits for everyone - the much loved traditional and for special diets.

The ANZAC biscuit gets its name from the acronym coined in 1915 for the Australian and New Zealand troops training in Egypt.
When the troops said goodbye to their wives, mothers, sisters and girlfriends, they left them worried not only for their safety, but for their nutrition. A group of women started tinkering away at making a biscuit that could survive a journey of more than two months and didn't include any ingredients that could spoil. They looked to Scotland for inspiration, where oats were used to fill people up.
The resulting recipe was a mix of rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bicarbonate of soda and boiling water.
The original ANZAC biscuits were known as soldiers' biscuits, and it wasn't until after the atrocities of World War 1 that the biscuits took their famous name and made its way into the hearts of all Australias.
Even today the traditional recipe has not altered, but other versions have been created for those with special dietary requirements to help keep the tradion alive for all of us.

Traditional ANZAC Biscuits (CWA)

1 cup rolled oats
1 cup plain flour
1 cup sugar
¾ cup coconut
125g butter
2 tablespoons golden syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut.
Combine butter and golden syrup, stir over gentle heat until melted.
Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients.
Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading.
Cook in slow oven (150°C or 300°F) for 20 minutes.
Loosen while still warm, then cool on trays.
Makes about 35.


Gluten Free 

1 cup gluten free rolled oats
½ cup white rice flour
½ cup brown rice flour
¼ cup organic shredded coconut
1 cup organic coconut sugar
125g organic butter
4 tablespoons maple syrup
½ teaspoon bicarb soda
1 tablespoon boiling water

In the large mixing bowl or mixer combine oats, sifted flour, coconut sugar and coconut.
In a small saucepan, combine the butter and maple syrup and stir over a gentle heat until melted.
Mix the bicarb soda with the boiling water in small bowl and add it into the melted butter mixture.
Stir the butter mixture into the dry ingredients.
Lightly grease two oven trays.
Place tablespoons of the mixture onto the oven trays; allowing room for spreading.
Cook in a slow oven for 20 minutes at 150 degrees C.
Loosen while warm then cool on racks.

Recipe source:

Sugar free

125 g unsalted butter
¼ cup rice malt syrup
1 teaspoon vanilla extract
pinch sea salt
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 ½ cup rolled oats
¾ cups desiccated coconut
 ½ cup regular plain flour
½ cup roughly chopped macadamias
½ teaspoon cinnamon, ground

Preheat oven to 150ºC and line two baking trays with baking paper.
In a small saucepan over low heat, melt the butter, rice malt syrup and vanilla stirring until the mixture starts to bubble. Remove from the heat and add a pinch of salt.
Combine the bicarbonate of soda with boiling water together in a small bowl, then add to butter mixture, stirring through until foamy.
Combine remaining ingredients in a separate bowl. Pour melted butter mixture into dry ingredients and combine well.
Roll 1 teaspoon of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading. You should have 25 small ANZAC cookies.
Place in the middle of the oven and bake for 15 minutes or until golden brown.
Allow to cool on trays before transferring to a wire rack. Store in airtight container.

Recipe source:


1 cup almond meal
1 cup unsweetened desiccated/shredded coconut
1 cup walnuts chopped finely
¼ cup coconut oil
¼ cup honey
1 tsp baking powder
1 tsp water

Preheat oven to 120 degrees celsius and line a baking tray with baking paper.
In a large mixing bowl place the almond meal, coconut and walnuts and mix together.
In a small sauce pan (or you can use your microwave) melt the coconut oil and honey together.
Take the sauce pan off the heat and add the baking powder and water, stir together until it foams and turns a white-ish colour.
Transfer this in to the dry ingredients and mix well until combined.
Take tablespoon-fulls of mixture, firmly roll in to balls, place on to the baking tray and flatten.
Place the tray in to the oven and bake for 35 minutes or until golden brown.
Allow to cool and harden, then enjoy with a nice cup of tea!

Recipe source:

Knights Meats